Honey mustard chickpea croquettes
Try our crispy chickpea croquettes, a simple week meal that will please the whole family!
4 - 6
- 2 c (500 ml) of corn flakes cereal
- 2 cans 14 oz (398 ml) Bonduelle chick peas
- 2 tbsp (22 ml) butter
- 1 tbsp (15 ml) Dijon
- 1 tbsp (15 ml) canola oil
- 1 tsp (5 ml) chopped dehydrated onions
- 1/2 tsp (2 ml) garlic powder
- 1 tbsp (15 ml) dried parsley
- 1 tbsp (15 ml) dried chives
- Salt and freshly ground pepper
- 1/2 c (125 ml) chick pea or wheat flour
- 2 eggs
- 1 apple, finely chopped
- 2 tsp (10 ml) Dijon
- 2 tbsp (30 ml) honey
- 2 tsp (10 ml) tomato paste
- Preheat oven to 450 ºF (230 ºC).
- In food processor, process cereal into crumbs and transfer to a plate.
- Pour a 1st can of chickpeas into the food processor and chop coarsely. Transfer to a large bowl.
- Pour the 2nd box of chickpeas into the food processor and puree with honey and mustard until smooth. Transfer to the bowl with the coarsely chopped chickpeas.
- Mix well and add seasonings. Season generously with salt and pepper.
- On a plate, combine flour with a little salt and pepper.
- In a deep dish, beat eggs with 2 tbsp (30 ml) of water.
- Place in front of you in order, from left to right, the chickpea mixture, flour, beaten eggs, cereal crumbs and a baking sheet lined with parchment paper.
- Use about 2 tbsp (30 ml) of the chickpea mixture to form into small croquettes. Coat with flour, dip in egg, coat with cereal crumbs and place on the baking sheet.
- Brush generously with oil and bake in the oven for 10 minutes. Turn and cook 10 more minutes or until the croquettes are golden and crunchy on the outside.
- During cooking, in a small saucepan, combine the apples, vinegar and 1/2 c (125 ml) of water. Bring to a boil and simmer for 5 minutes.
- Remove from heat. Add mustard, honey and tomato paste.
- Process with a hand mixer and serve hot and cold with croquettes.
Nutritional value (per serving):
- Calories: 304
- Proteins: 13 g
- Lipids: 5 g
- Glucides: 55 g
- Fibers: 6 g
- Sodium: 143 mg